Recipe by Scrapbook Lori
Another light and tasty recipe I am posting for safe keeping. I have not tried this one yet
Top Review by Chiro Cook
This was an easy and tasty recipe!! Thank you for posting this. I am not usually a big fan of ginger, but I believe that is what made the flavor so good on this dish. I didn't have any cilantro this time, but next time I make it (which will be soon), I will be sure to have some.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breast halves
- 1 tablespoon canola oil
- 1 (11 ounce) can mandarin oranges
- 1 small onion, chopped
- 1⁄8 teaspoon crushed red pepper flakes
- 2 cups rice, cooked and hot
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1⁄4 cup fresh cilantro, fresh and minced
Directions See How It's Made
- In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken.
- In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned.
- Remove chicken to plate and keep warm.
- Reduce heat to medium low.
- Drain oranges, reserving juice.
- Stir juice, onion and red pepper flakes into skillet.
- Cook and stir for about 3 minutes or until onion is tender. Bring to a boil.
- Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear.
- Place chicken over rice; keep warm.
- Combine corstarch and water until smooth.
- Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened.
- Add mandarin oranges; heat through.
- Pour sauce over chicken.
- Sprinkle with cilantro.